Danish Flashback

Reader Nick writes in to ask:

I was reading your blog and saw the process you posted on making the envelope. I was wondering if you knew if that is the same method used for making vol-au-vent?

In fact I didn’t. For those who may not know, vols-au-vent are light puff pastry shells usually filled with savory items like chicken, vegetables or escargots. In my experience, vols-au-vent are round, though I’ve seen them oval, square and diamond-shaped as well. An “envelope”-style shape is very easy to imagine.

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